Homemade Queso Dip
8 ounces cream cheese, cut into cubes
1 pint heavy whipping cream
8 ounces grated cheddar
1/2 lime, juice only
1/2 cup assorted roasted chiles (I prefer, jalapenos, poblanos and red bell peppers)
pinch of salt and pepper
The peppers should all be roasted, peeled, seeded and diced well ahead of time, but most can also be found canned in a pinch. Begin by warming the heavy whipping cream and cream cheese over a double boiler (a mixing bowl over simmering water). Whisk until the mixture has completely melted and is smooth. Add in the remaining ingredients and whisk slowly until the entire mixture is warm and well melted together. Do NOT allow this dip to come up to a full boil. Serve warm with crisp tortilla chips.
KDFW FOX 4
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